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Literature DB >> 4928601

Effect of water activity on enterotoxin B production and growth of Staphylococcus aureus.

Abstract

Staphylococcus aureus C-243, an enterotoxin B-producing strain, was cultured on media adjusted to various water activity (a(w)) levels by means of two different solute systems. Total numbers and rate of growth were diminished at low a(w) levels, and enterotoxin synthesis was extremely sensitive to reduction in a(w). A reduction of a(w) from 0.99 to 0.98 in one medium and from 0.99 to 0.97 in the other medium resulted in extremely low levels of enterotoxin in spent culture media despite the attainment of high numbers of staphylococci.

Entities: Chemical Gene Species

Mesh：

Substances：

Year: 1971 PMID： 4928601 PMCID： PMC377198 DOI： 10.1128/am.21.3.435-439.1971

Source DB: PubMed Journal: Appl Microbiol ISSN： 0003-6919

11 in total

7. High sodium chloride concentrations inhibit staphylococcal enterotoxin C gene (sec) expression at the level of sec mRNA.

Authors: L B Regassa; M J Betley
Journal: Infect Immun Date: 1993-04 Impact factor: 3.441

Effect of water activity on enterotoxin B production and growth of Staphylococcus aureus.

1. PRODUCTION OF ANTISERUM FOR STAPHYLOCOCCAL ENTEROTOXIN.

2. B. Specific precipitation in gels and its application to immunochemical analysis.

3. Water relations of Staphylococcus aureus at 30 degrees C.

4. Effects of meat-curing salts and temperature on production of staphylococcal enterotoxin B.

5. Rapid quantitative serological assay of staphylococcal enterotoxin B.

6. Factors affecting the secretion of staphylococcal enterotoxin A.

7. Effect of sodium chloride and pH on enterotoxin B production.

8. Enterotoxin B synthesis by replicating and nonreplicating cells of Staphylococcus aureus.

9. Regulation of staphylococcal enterotoxin B.

10. Production of staphylococcal enterotoxins A, B, and C in various media.

1. Effect of starter culture on staphylococcal enterotoxin and thermonuclease production in dry sausage.

2. Effect of water activity on enterotoxin A production and growth of Staphylococcus aureus.

Review 3. The formation of Staphylococcus aureus enterotoxin in food environments and advances in risk assessment.

4. Minimal water activity for enterotoxin A production and growth of Staphylococcus aureus.

5. Influence of water activity on the production of extracellular enzymes by Staphylococcus aureus.

6. Staphylococcal enterotoxin synthesis during the exponential, transitional, and stationary growth phases.

7. High sodium chloride concentrations inhibit staphylococcal enterotoxin C gene (sec) expression at the level of sec mRNA.

8. Isolation and characterization of a lipolytic bacterium capable of growing in a low-water-content oil-water emulsion.

9. Combined effects of water activity, solute, and temperature on the growth of Vibrio parahaemolyticus.

Review 10. Expression of Staphylococcal Enterotoxins under Stress Encountered during Food Production and Preservation.